Ming says: I used to think nothing could be better than key lime pie, especially made with real key limes the way I have it in Key West. But one day I threw in a couple of fragrant Kaffir lime leaves, a staple of Thai cooking, and a star was born: Kaffir-Key Lime Curd.

Makes about 5 cups

• 3/4 cup water
• 1 1/2 cups key lime juice
• 40 Kaffir lime leaves, chopped
• 6 tablespoons butter, divided
• 3 cups sugar, divided
• 6 extra-large eggs
• 4 extra-large egg yolks

In a large, non-reactive saucepan over medium-high heat, combine water, key lime juice, Kaffir leaves, half the butter and half the sugar. Bring to a boil and let simmer until sugar completely dissolves. Strain out the Kaffir leaves and return liquid to pot. In a large bowl, combine eggs, yolks and remaining sugar. Whisk to combine. Temper egg mixture and combine two mixtures in pot. Over medium heat, stir constantly until thickened to curd consistency, scraping the bottom and sides of pot so eggs do not overcook. Have a mesh strainer set up over a bowl within a bowl ice bath and force curd through strainer into bowl. Add remaining butter to curd, whisking until butter is fully incorporated. Store Kaffir-Key Lime Curd in the refrigerator with vented plastic film touching the curd so a skin does not form and chill well.

>>Use this Master Recipe in Ginger Doughnuts with Kaffir-Key Lime Curd by guest Chef Sara Moulton.

>>This recipe appears in Episode #412.

>> For additional recipes and more, visit www.ming.com